Dairy-Free Strawberry Filled Cupcakes with Lemon Glaze
 
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Cook time
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These light and tender vanilla cupcakes have a delicious fresh strawberry filling and sweet-tart glaze. They're perfect for spring gatherings and summer holidays.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 glazed cupcakes
Ingredients
Vanilla Cupcakes
  • 1 cup sugar
  • ½ cup + 2 tablespoons dairy-free buttery sticks or spread
  • 2 eggs (see Egg-Free Option below)
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅓ cup unsweetened dairy-free yogurt
  • ⅓ cup unsweetened dairy-free milk alternative
Strawberry Filling
  • 2 cups diced strawberries
  • 2 tablespoon sugar
Lemon Glaze
  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh squeezed lemon juice
  • 2 teaspoons dairy-free milk alternative
Instructions
Vanilla Cupcakes
  1. Preheat your oven to 350°F. Line 12 regular muffin tins with cupcake liners.
  2. In a large mixing, bowl cream together the sugar and butter alternative with a hand mixer for about 2 minutes. Add the eggs or flax eggs and vanilla and mix well.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. In a small bowl, whisk together the yogurt and milk alternatives.
  5. Alternate whisking the dry flour mixture and the wet milk-yogurt alternative mixture into your batter, starting and ending with the dry flour mixture.
  6. Divide the batter evenly between your prepared muffin tins.
  7. Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Strawberry Filling
  1. While the cupcakes bake, put the strawberries and sugar into a saucepan.
  2. Place the pan over medium heat, and cook, while whisking to break of the strawberries, for about 10 minutes. Make sure the strawberries are well mashed to avoid clogging the piping tip when filling the cupcakes.
  3. Remove the pan from the heat and let the filling cool.
  4. Once the cupcakes and filling have cooled, spoon the filling into a piping bag with a round piping tip.
  5. Insert the piping tip straight down into the center of a cupcake about 1 inch down. Gently squeeze some filling (about 1 to 2 tablespoons) into the middle. Repeat until all cupcakes are filled.
Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar, lemon juice, milk alternative, and lemon zest until smooth.
  2. Dip the top of each cupcake into the glaze or spoon the glaze over them. Set the cupcakes upright on a flat surface to set.
  3. The cupcakes will keep covered at room temperature for a couple of days, but should be refrigerated or frozen for longer storage.
Notes
Egg-Free Option: In a blender or food processor, blend 6 tablespoons water with 2 tablespoons ground flaxseed until the mixture becomes egg like. You can alternatively whisk them together in a bowl. Use this mixture in place of both eggs in the recipe.

Mini Cupcakes Option: Line 32 mini muffin tins with mini cupcake liners. Evenly divide the batter between the prepared tins. Bake the mini cupcakes for 12 to 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. When piping the filling, squeeze lightly. You only need a teaspoon or so of filling in each mini cupcake.
Nutrition Information
Serving size: 1 filled cupcake with glaze Calories: 263 Fat: 8.8g Saturated fat: 2.4g Carbohydrates: 43.8g Sugar: 30.4g Sodium: 159mg Fiber: 1.1g Protein: 2.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/strawberry-filled-cupcakes